Shrimp Lo Mein
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 to 6 people
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Calories
711 kcal
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Course
Main Course
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Cuisine
Asian
Shrimp Lo Mein
Description
This recipe starts by boiling fresh lo mein noodles to al dente before rinsing and setting aside. The sauce is whisked together combining light and dark soy sauces, Shaoxing wine, oyster sauce, sugar, toasted sesame oil, and white pepper to provide umami-rich seasoning.
Vegetables including shredded carrots, snow peas, water chestnuts, and bamboo shoots are quickly stir-fried in vegetable oil until crisp-tender, then removed. Shrimp are then cooked until pink with garlic and ginger for fragrance. Then everything is combined back in the pan with cooked noodles and scallions, tossing together with the sauce to coat evenly.
The final dish balances the chewiness of fresh noodles with crunchy vegetables and tender shrimp. Optional garnishes like chili oil, extra soy sauce, or rice vinegar can be added to taste. The layering of flavors and textures makes this shrimp lo mein a satisfying entree.
Ingredients
- 1 pound lo mein noodles (fresh, if possible)
Sauce
- 2 tablespoons soy sauce light
- 1 tablespoon dark soy sauce
- 2 tablespoons Shaoxing wine
- 2 tablespoons oyster sauce
- 1 teaspoon granulated sugar
- 1 teaspoon sesame oil toasted
- pinch ground white pepper
Stir-Fry
- 6 scallions
- 3 tablespoons vegetable oil , divided
- 1 cup carrot shredded
- 1 cup snow peas , trimmed
- 8 ounce can water chestnut drained
- 8 ounce can bamboo shoots , rinsed and drained
- 1 pound Shrimp 26/30) peeled, deveined, tail on or off, raw
- 1 tablespoon garlic minced cloves
- 2 teaspoons ginger I use a microplane, grated fresh
- 2 cups mung bean sprouts
- soy sauce for serving (optional, extra, and/or rice vinegar
- Chili oil
- rice vinegar
Instructions
Make the Noodles
- Boil lo mein noodles in a pot of lightly-salted water for 3-5 minutes, until al dente. Drain and rinse under cool water. Set aside.
Make the Sauce
- While the noodles are boiling, whisk together light and dark soy sauces, Shaoxing wine, oyster sauce, sugar, sesame oil, and white pepper in a bowl. Set aside.
Make the Stir-Fry
- Cut the scallions in half to divide them into the dark green and white/light green parts. Thinly-slice the white/light green parts. Cut the dark green parts into 1 or 2 segments of about 2 inches. Set aside.
- Heat a wok or large (12-inch) skillet over high heat until very hot. Add 1 tablespoon vegetable oil and sauté carrots, snow peas, water chestnuts, and bamboo shoots for about 2 minutes, until crisp-tender. Remove from the pan and set aside.
- Heat another tablespoon of oil in the wok or pan and sauté shrimp until pink, translucent, and lightly brown on the edges, about 2-3 minutes. Remove from the pan and set aside.
- Heat the remaining 1 tablespoon of oil in the wok or pan and add garlic, ginger, and the sliced white and light green scallions. Sauté for 1 minute. Add sautéed vegetables, shrimp, noodles, and bean sprouts to the pan, tossing to combine.
- Pour the sauce mixture around the sides of the pan and add the dark green scallion parts. Cook, tossing, for 1-2 minutes.
- Taste the lo mein. Season to taste with additional soy sauce and ground white pepper, if desired. Serve hot or warm, with soy sauce to pass at the table, a drizzle of chili oil if you like the dish spicy, or a few drops of rice vinegar for a tangy finish (all optional).
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6 people
Amount Per Serving
Calories 711 kcal
% Daily Value*
| Serving | 0.166recipe | |
| Calories | 711kcal | 36% |
| Carbohydrates | 103g | 34% |
| Protein | 39g | 78% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 285mg | 95% |
| Sodium | 2263mg | 94% |
| Potassium | 510mg | 11% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 5790IU | 116% |
| Vitamin C | 33.5mg | 37% |
| Calcium | 216mg | 22% |
| Iron | 4.8mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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